Small-batch cinnamon rolls

Whisk the flour, the sweetener, instant yeast and salt together.

Add warm whole milk, the butter and the vanilla; combine roughly with a bowl scraper by hand until a shaggy mass forms.

Turn out onto a lightly floured surface and knead by fold, rock forward and turn, about five minutes, adding flour only a sprinkle at a time.

Poke the dough: if it springs back it is done; if it stays indented, knead another minute or two.

Put in a clean bowl, cover, and rise about 45 minutes.

Mix the filling: brown sugar, 2 tsp flour, cinnamon and a pinch of salt, with a fork or small whisk, rubbing by hand if the sugar is dry.

When grown and puffy and a poke stays, turn out onto a floured surface and roll to a rectangle about 4 inches wide and 10 inches long; square the edges.

Brush with milk and sprinkle the filling evenly, leaving the top half inch bare.

Score then cut the dough in half lengthwise into two strips.

Line a pan with parchment. Roll each strip from the short edge, tugging back to keep it tight; stretch the bare tail and tuck it underneath. Press gently and set cut side up on the pan.

Cover and rise 45 to 60 minutes, until pinholes show and a poke fills back slowly.

Bake until coloured all round; the centre would read about 195 degrees on an instant thermometer.

Sift lumpy confectioner's sugar; add 2 to 3 teaspoons of milk to the consistency wanted, from a thin glaze to a stiff frosting; whisk out lumps.

Variation: add a splash of vanilla to the icing.

Spread the icing on the warm buns in a swirl with a small offset spatula; on piping hot buns it melts into the cracks, on cooled ones it stays on top.